On 10/29/2013 1:48 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> Yes, I've made these in the past. But not in many years.
>>
>> Date-nut Coconut Candy
>>
>> 2 c. sugar
>> 1 c. milk
>> 1-1/2 Tbs. butter
>> 1 cup chopped dates
>> 1 c. chopped walnuts
>> 1 c. shredded coconut
>> 1 tsp. vanilla extract
>>
>> Combine sugar, milk and butter and cook until it reaches the soft ball
>> stage (test in cold water - mixture will flatten but can be picked
>> up). Add chopped dates and cook 5 minutes longer. Add chopped walnuts,
>> coconut and vanilla. Beat by hand until thick. Butter a 3 inch strip
>> on 6 feet of waxed paper. Spoon the mixture along the strip and spread
>> with a knife into a square shape. Be careful, the mixture is very hot.
>> Let candy set, then cut into 1 inch squares and wrap in waxed paper. I
>> can attest to it being very hot, so take care you don't burn your
>> fingers!
>>
>> Peanut Brittle
>>
>> I got this recipe when I was 16 from the mother of a guy who lived
>> down the block. Oooh! Yum! Could I have your recipe? I think she
>> was surprised to find a friend of her son (purely platonic) was asking
>> for her recipe.
>>
>> This is when I bought a candy thermometer.
>>
>> 1 cup sugar
>> 1/4 tsp. salt
>> 1 tsp. baking soda
>> 1/2 cup light corn syrup
>> 1/4 cup water
>> 1 cup raw Spanish peanuts (skins on)
>> 2 Tbsp. softened butter
>>
>> Grease a cookie sheet (I use butter) In a heavy saucepan on medium
>> heat, bring the sugar, syrup and water to a boil. Stir until sugar
>> dissolves. Stir in raw peanuts; set candy thermometer in place.
>> Stirring frequently, cook until temp. reaches 300 degrees. Remove from
>> heat. Immediately stir in butter and then stir in baking soda. Pour at
>> once onto greased cookie sheet. Spread into a rectangle shape. Let
>> cool. Snap into pieces. Store in a wax paper lined tin, tightly covered.
>
> Get thee behind me you wicked wumman!!! I am trying to lose a few pounds
> before Christmas <g>
>
Sorry! I don't make these anymore, either. But some people like to
make candies, so there you have it.

Oh. And this one.

Almond Butter Crunch
(tastes like 'Heath' Candy Bars)

2 Tbs. butter
1/2 c. slivered almonds
1/2 c. butter, cut into pieces
1-1/2 c. white sugar
3 Tbs. water
1 Tbs. light corn syrup
3 oz. bar of chocolate or bag of chocolate chips (I used milk chocolate
chips)

Line a baking sheet with aluminium foil and butter the foil; set aside.

Place 2 Tbs. butter in a shallow glass bowl. Microwave on HIGH about 60
seconds or until butter melts. Stir in slivered almonds. Microwave on
HIGH about 5 minutes, stirring every minute, until almonds are browned.
Drain on paper towels and sprinkle on foil lined baking sheet in a 12X9
inch area.

In a 2 quart pyrex measure or microwavable mixing bowl, combine
remaining ingredients except chocolate. Microwave on HIGH 2-3 minutes or
until sugar dissolves and mixture can be stirred smooth. Place a
microwave candy thermometer in the mixture (I never did this... guess I
just had a knack) and microwave on HIGH for 5-6 minutes or until temp
reaches 300F.

Immediately pour the mixture sugar mixture over the almonds on the
baking sheet. Let stand for 1 minute, then arrange the chocolate squares
or chips on top. As the chocolate melts over the toffee mixture, spread
it with a knife to cover the top of the candy. Chill mixture to set,
then break it into pieces. Makes 1 lb.

Jill